Food and Beverage Management

Course TitleDescription
Nitrition Throughout The Life CycleThe course introduces nutrient requirements for each age group, and the relationship between nutrients requirements, cooking methods and food supply in restaurants. News events and scenarios will be covered to reinforce students' knowledge. Students will learn about the life cycle nutrition and vatering services.
Food PrinciplesThis course introduces the concepts of nutrition and attributes of food. Students will also learn how to categorize, purchase and store ingredients and discern the chemical changes ocurring during the cooking process. Interactive activities and hands-on experiences will be given to enhance students' learning results. Students are expected to apply acquired knowledge in their daily life and professional field.
SeminarThis course guides students to learn the skills of creating a project, and understand the differences between "quantitative research" and "qualitative research" through reading literature. Students will sharpen their researching skills by learning about theories, participating in group discussions, and creating projects.
StatisticsThe course aims to explore the meaning and purposes of statistics, and train students to apply problem solving skills at workplace.
Menu DesignThis course introduces the origins of menus, and makes students understand the role and importance of menus. Students will also learn to design menus by creating a diversified content. During the process, students' innovative potentials will be explored.
Career PlanningThis course is designed to help students explore a variety of career options, and help students become professioanls in their chosen field after they graduate from college.
Financial Management in Food and BeverageThis course explores basic concepts of financial management including financial analysis and evaluations as well as the applications of financial management and decision making in the food industry. Students will learn to analyze financial statements and organize funds, skills required for professional financial managers.
ProjectThis course aims to cultivate students' ability to read professional articles and understand them. A classmate gave a special report and discussed the contents of the report with other students. Students were asked to fill in the feedback form and interact with the reporter to improve the fluency of the next report. This course mainly discusses students understand the development trend of the catering industry, and through course teaching, group discussions, seminars and other teaching methods to deepen students' understanding of the catering industry.
ManagementThis course aims to enable students to understand basic concepts and functions of management, ways to enhance work efficiency and communication skills. Upon the completion of this course, students will know how to reach their goals, cultivate professional attitude, understand terminologies about management, and become familiar with management tools, all of which are essential skills required for management talents.
Hotel Operation ManagementThis course introduces an overview and organizational structure of the hotel industry domestically and abroad. Students will understand the relationship between the hotel industry and the tourism industry through lectures. Students will also learn to integrate their needs, interests, skills and personal characteristics to meet the needs within the industry.
Biostatistics and SoftwareThe course will introduce the definitions of biostatistics, related concepts and terms. Students will also learn to operate and apply SPSS software in statistical analysis, and solve problems related to statistics.
Management Information System in The Hospitality IndustryThis class aims to give an overview of the hardwares and softwares used in the information system of the hospitality field. Students will thus understand the primary applications of information management in the hospitality field, know how to select quality products, and operate the system to enhance management efficiency.
Research MethodsThis course introduces the basic methodology of creating a research project and the steps of researching processes to make students understand a conceptual research framework. Students will obtain knowledge on researching, become familiar with analyzing tools, and sharpen their research skills.
Leisure PlanningThis course aims to introduce the concepts of itinerary planning, and equip students with the capacity of designing creative tours. Emphasis is placed on stimulating students' creativity and integrating environmental sustanability. Through innovative curriculum, students will be able to exercise their ideas, and gradually acquire skills to design itineraries for cuisine tours and international tour packages.
Purchase and to Control the Cost of Food and BeverageThis course focuses on the purchasing, pricing, cost management and net profit analysis of the food industry. Students will obtain knowledge on purchasing and management, both of which are essential skills for professional managers.
Etiquette for Food and BeverageThe course aims to strengthen students' interpersonal skills while dealing with peers, supervisors, and customers. Etiquette can be divided into two parts: basic etiquette (dieting, clothing, accommodation, and transportation), and social etiquette (at business occasions, reception, interviewing, public affairs, and diplomatic etiquette). Both theories and practical work will be introduced in the class to equip students with basic knowledge and work ethics about the hospitality and tourism industry.
To Exercise One'S Skill in Another Countries FoodThis course enables students to practice different cooking methods of various countries.
Dietary CultureThis course introduces the food culture of several oriental and western countries, covering the cultural background, living habits as well as ways and features of dining. Students will also be guided to compare the differences of dining habits among different countries as a way to understand the relationship between dining and culture influences.
Esthetics of Food and BeverageThis course introduces the aesthetics of food preparation, its artistic expression and interpretations. Through appreciating works and giving comments, students will be guided to explore aesthetics. Definitions of modern aesthetics will be given, and students will learn about the nature of food aesthetics to enhance their understanding of the history of cuisines. In addition to professional knowledge, students will also expected to become more sensitive to art.
Hospitality Human Resource ManagementThis course gives an overview of the hospitality and tourism industry and introduces the features of human resource management in the industry. Students will also learn about the relation between hospitality/ tourism industry and human resource management, work analysis, work design, the planning and demand of human resources, recruiting and selection of employees, hiring and training employees, and career development of employees. Through case studies and thought-provoking questions, students will be guided to integrate theories with practical work.
Sculp Vegetables and FruitThis course will introduce the correct way to hold a knife and skills of using a knife.
Hospitality Chain ManagementFranchising is the best strategy to expand operations and increase revenue. Therefore, this course enables students to understand the industry of chain restaurants and their operation strategies. Course content also covers the marketing, expansion strategies, and case studies. Students will also be guided to discuss the reasons why some domestic and international chain restaurants succeeded or failed. The ultimate goal is to equip students with the ability to successfully run a chain restaurant in the future.
Food and Beverage ManagementThis is a continuous course of food preparation for groups, aiming to give students an overview of the food industry. Students will learn to create themes, look for target customers, arrange staff, and become familiar with the equipment and surroundings of a restaurant. Throughout the course, students will cultivate creative thinking skills and learn teamwork.
Aerial Kitchen ManagementThis course introduces air catering including the companies, job descriptions of each department, kitchen utensils used, and the sales operations of airline companies. By the end of this semester, students are expected to understand the procedures of air catering.
Occupational Health and Safety ManagementThe course aims to enable students to understand food hygiene and safety concepts, covering food hazard analysis, food safety regulations, causes of food poisoning, the cleaning and disinfection of utensils, as well as environmental sanitation and management.
To Exercise One'S Skill in Japan FoodPractice 1: Preparing Bonito flakes/ Katsuobushi soup) Practice 2: Creative Japanese cuisines Practice 3: Making sushi, Temaki sushi (hand rolls)
Marketing Management in Food and BeverageThe course mainly explains the creative marketing development of catering products, catering marketing promotion design, and catering industry marketing examples. The goal is to enable students to understand basic marketing concepts and practice teaching in the restaurant industry through creative marketing applications.
Western CulinaryThis course introduces the professional knowledge of catering including kitchen safety, food sanitation, kitchen operation skills, work ethics, basic meat processing, sauce making and applications, exotic cuisines, western ingredients and spices, salads/ appetizers/ side dish making, etc. After successfully taking this course, students will be capable of working as commis 3 or commis 2.
The Management of Leisure Time BusinessThis course aims to introduce the basics of leisure recreation business management (LRBM). Students will learn about the industry trends, management and marketing as well as financial planning. Group discussions and presentations will also be conducted to reinforce students' knowledge.
Graduate MakeThis course aims to guide students to create a performace project by integrating their four years of studies and internship experiences. Students will learn to work independently, and organize big dining events or parties through teamwork in the preparation of their future career.
Management of Party and CouncilThis course provides students with a broad overview of the basic structure of large meetings, banquets and trade shows.
Mass Food ProductionThe course consists of two parts, namely kitchen preparation work and food serving. Concerning kitchen preparations, students will learn about cooking skills, menu design, time control, and kitchen management. In terms of serving, service procedures, marketing strategies, and management skills will be introduced. Through practical work, students are expected to become familiar with the operations of a restaurant and acquire skills.
The Management of Food and Beverage in Hotel ServiceThis course aims to introduce the knowledge and skills related to hospitality management, and give an overview of the industry. The curriculum is designed to teach students what the hospitality service is, and makes students understand the required attributes and skills of professional hospitality personnel. Students will also be guided to cultivate work ethics and enthusiastic work attitude.
A Restaurant to Plan and A Business This course introduces the operations of a restaurant, covering interior design, menu planning, cost control and staff arrangements as well as the way meals are served and the equipment is used in the food industry. Other details such as purchasing, packaging, and maintenance will also be illustrated in a plain way.
Club ManageThis course introduces the features, systems, development process and types of leisure clubs. Management and organizing skills will also be covered. Besides, practical guidelines and operation procedures will be illustrated to make students understand how to outline standard operating procedures.
Management of Food and Beverage to Protect EnvironmentThis course is related to environmental science, covering the environmental management of catering services and laws or regulations regarding the environment. Emphasis will be placed on the importance of environmental sanitation, ways to maintain satisfactory air quality, and ways to deal with wastes and reduce noises. Students will also learn to understand the impacts of placing hazardous objects and toxic substances, discern water quality at workplace, and realize the importance of energy saving and carbon reduction.
Beverage Management and PracticingThe course introduces the theories and concepts of beverage management, covering the history of domestic and international beverages. Students will have hands-on learning opportunities. During the course, non-alcoholic beverages (tea, juice, coffee, etc.) will be introduced; then procedures of mixing beverages will be taught to reinforce students' acquired knowledge.
Wines AppreciateThis course aims to make students ● understand the procedures of wine making ● taste and appreciate various kinds of wine ● gain knowledge about wines and tasting analysis ● understand the job descriptions of a bartender and required skills
A Restaurant Facilities and A LayoutThis course aims to train students to become professional food and beverage managers. In addition to understanding the equipment needed for food preparation, students will also learn to arrange the setting of a kitchen and the overall operation procedures.
Oversea VisitingThis course aims to combine theories of hospitality management with practical work. The program allows students to visit famous culinary schools, food factories and wineries. Students will also dine in popular restaurants, and visit scenic spots to enhance their understanding of the diet culture in Europe and broaden their worldviews.
Electronic Commerce of Food and BeverageThe course introduces the use of e-commerce in the catering and hospitality industry to invent new management styles. Due to the invention of social media, smart phones, mobile commerce and cloud computing, new business modes might be created, and whether old management theories will still apply nowadays becomes uncertain. This course will also introduce the importance of e-commerce, covering factors that affect the development of e-commerce, important modes of e-commerce, online marketing, and consumers' behaviors. Empasis will be placed on the management of e-commerce and ways to create new opportunities by using information technology.
Advanced Beverage ManagementThe course will introduce theories and concepts of beverage management, including the history and kinds of coffee and tea. Practical skills will be covered as well such as making beverages, coffee, and tea.
Consumer BehaviorThis course introduces the thinking and behavioral patterns of different types of consumers as well as the cultural environments and decision making processes. The correlations among consumers' behaviors, marketing strategies and product pricing will also be illustrated. Students will acquire knowledge and analyzing skills in the preparation for their future career. In the future, students can pursue sales, marketing jobs, or become receptionist professionals.
Advance Baking Technology and PracticeThis lab course primarily introduces concepts and skills of baking, baking ingredients, and skills of making bread or cakes. By the end of the semester, students should have acquired skills equivalent to Level B Certification and be able to make quality products. After students graduate, they can apply for jobs at bakeries and restaurants, or start their own business.
Professional English for HospitalityThis course will allow students to gain a deeper understanding of terms commonly used in the hotel industry, and enhance their confidence while speaking English. Basic sentence patterns will be introduced to enhance students' communication skills and train them to become professional hotel workers.
Food guidesThis course introduces food ingredients and innovative cooking methods to achieve the following objectives.
Green and Organic FoodThis course discusses the green industry, green catering, and organic farming to familiarize students with the global trend. Course content covers the green industry, green diets, the emergence of green restaurants, and the catering systems of green restaurants as well as organic farming.
Chinese Pastries TechniquesLearn about the types and characteristics of Chinese pasta snacks and the types and applications of raw materials.
Seniors NutritionThis course aims to introduce the health, caring and diets of the elderly, and trains students to care for chronic disease patients. Students will learn about the importance of caring for the eldly and healthy diets.
Chinese Medicinal CuisineThis course contains professional Chinese medicine knowledge: kitchen safety and health concept, understanding the characteristics and operation of traditional Chinese medicine ingredients, kitchen workplace ethics, basic skills: Chinese medicine and various ingredients, to understand the special physique and body profile required for the medicinal materials, and fire The level of trials, usually have the basic concept of using the appropriate Chinese medicine materials.
Chinese food practiceThis course is to introduce the rich history on Chinese food culture, including “eight regional cuisines” to students and encourage them to develop and to promote traditional Chinese cooking skill and cooking methods with creative ideas. The major Chinese cuisine includes Cantonese cuisine, Hunan cuisine, Jiangzhe Cuisine, Peking cuisine, Sichuan cuisine, Fjjian cuisine, Anhui cuisine and Taiwanese cuisines.
Catering nutritionThis course introduces basic principles of nutrition, and the essential nutrients humans need. Other topics include : ● Dietary sources, physiological roles, and major nutrients ● Essential nutrition in the life cycle ● The guidelines and developments of diets ● The relation between diets and chronic diseases such as cardiovascular diseases, cancers, and diabetes, etc.
Catering accounting and financial report analysisThis course teaches the basic concepts, principles, and procedures of accounting, and the preparation and interpretation methods of main financial statements. The course teaching can enable students to have accounting knowledge and financial analysis, and then to assist the students to become a management professionals of an enterprise in hospitality industry.
Soft drink practiceThe course will introduce theories and concepts of soft drinks beverage . Soft Drinks is non alcoholics beverage, including coffee、 tea and cacao. The course will introduce the history of various soft drinks. With the actual drill operation, the theory is followed by practice and step by step. Students can be integrated in the process of classroom learning.
Coffee Industry and PracticalThis course establishes coffee brewing professional functions and business management knowledge. To enable students to understand the types of coffee and learning methods, as well as business management practices, To establish or enhance the professional functions of coffee brewing and the ability to engage in coffee business management, And give practical experience sharing and suggestions for overall marketing planning.
Pastry PracticalThis course introduces the concepts and skills of baking including understanding the ingredients and making cakes or bread. Students are expected to acquire basic baking skills in the end of this semester.
Food seasoningFood and seasoning have always been inseparable. How to learn a balance between food and seasoning is what the cooks are pursuing, discussing and learning as the main elements of this door.